Good Practices for Restarting a Stuck Fermentation

A sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain physical or chemical factors remain uncontrollable and accidents can happen during the winemaking process, resulting in problems for the AF.

Please consult our vinification guide on how to restart a stuck fermentation by clicking on the following link : Download PDF